VCE: Smoky-Hot Anasazi Or Pinto Beans With Broth

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* Exported from MasterCook *

 

Smoky-Hot Anasazi Or Pinto Beans With Broth

 

Recipe By : Vegetarian Cooking for Everyone, Deborah Madison, page 319

Serving Size : 4 Preparation Time :0:00

Categories : Beans And Legumes Side Dishes

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 1/2 cups Anasazi or pinto beans -- soaked

1/2 chipotle chile in adobo sauce -- pureed

1 teaspoon dried epazote -- optional

2 tablespoons safflower oil

1 onion -- finely chopped

2 garlic cloves -- chopped

1 teaspoon dried oregano

1 teaspoon toasted ground cumin

1 tablespoon ground mild New Mexican chile

OR hot paprika

1 tablespoon flour

Salt

 

SERVES 4

 

You can also cook the giant pinto or Madeira beans this way.

 

Drain the beans, put them in a soup pot, cover with 6 cups fresh water, and

boil for 10 minutes. Remove any foam that collects, then add the chipotle

and epazote. Lower the heat to a simmer. While the beans are cooking,

heat the oil in a medium skillet over medium heat and cook the onion,

garlic, oregano, and cumin for 4 to 5 minutes, stirring frequently. Lower

the heat, add the chile and flour, and cook for a few minutes more. Stir

in 1 cup water or bean broth and cook until thickened. Add this mixture to

the beans.

 

Continue cooking the beans, partially covered, until they're tender, about

an hour in all. Add 1 teaspoon salt about halfway through. When the beans

are done, taste for salt again. Serve them in howls with their broth,

accompanied by corn bread or tortillas.

 

 

 

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